1 can of rolled out croissant dough
1 cup of mini white marshmallows
1 cup of mini chocolate chips
1 cup of small Graham cracker pieces
1/2 cup of sugar in the raw
Roll out croissant dough and separate pieces. On the shortest line of each dough triangle, pile 1/8 each of the marshmallows, chocolate chips and graham pieces.
Roll from filled end to the point, trying to contain as much of the filling as possible.
Place rolled croissants on a parchment lined cookie sheet and sprinkle tops with sugar in the raw.
Bake in a 375-degree oven until golden brown along the entire outside. Let rest at room temperature for at least 10 minutes before serving.
Recipe serves eight.
